Archive for the ‘Celeriac’ Category

Celeriac Soup with Toasted Hazlenuts and Truffle Oil

February 19, 2016

Celeriac Soup with Toasted Hazlenuts and Truffle Oil

Celeriac Cider And Bramley Apple Soup (Tom Kerridge)

February 19, 2016

Celeriac Cider & Bramley Apple Soup (Tom Kerridge)

Root Veg and Apple Gratin

October 15, 2013

Root Veg and Apple Gratin

Celeriac Remoulade (Heston Blumenthal)

April 17, 2012

Celeriac and Bacon Soup (Nigel Slater)

February 27, 2012


onions 2 medium

butter a thick slice, about 25g

smoked bacon 120g

celeriac 800g (one large root)

thyme the leaves from 3 small sprigs

chicken or vegetable stock 500ml

water 1 litre

grain mustard 4 tsp

parsley a small bunch

Peel and roughly chop the onions. Melt the butter in a large, heavy-based pan and add the onions. Let them cook for 10-15 minutes or so till translucent. As they cook, cut the bacon into short strips or dice and add them to the pan. Stirring occasionally, leave them over a moderate heat till the bacon fat is pale gold and the onions are soft.

While the onions and bacon are cooking, peel and coarsely grate the celeriac, then stir into the onions. Add the thyme leaves and a little salt then pour in the stock and water. Bring to the boil, lower the heat and cover with a lid. Leave to simmer for 30 minutes then stir in the mustard. Chop the parsley then add it to the soup with a seasoning of salt and black pepper. Simmer for a further 5 minutes then remove from the heat.

Remove half of the soup and blitz in a blender or food processor till almost smooth. You may need to do this in two batches. Return the liquidised soup to the remaining soup in the pan. You will probably find the result is creamy enough, but if you wish to add some cream then this is the point at which to do it. Check seasoning and serve.